Portobello Mushroom Stew

READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large resealable plastic bag, combine the flour, garlic, salt and pepper. Add beef, a few pieces at a time and shake to coat.
  • In a stock pot, heat oil. Add onion and celery and cook down until onion is soft and translucent.
  • Add beef to pot in batches and brown. Remove beef and set aside.
  • Add mushrooms to pot; saute until tender. Return beef to pot.
  • Add the wine, broth, thyme and rosemary, stirring to loosen browned bits from pan. Now add the red pepper flakes at this point.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef is tender.
  • Combine cornstarch and water until smooth; gradually stir into stew.
  • Increase heat and bring to a boil, stirring for 2 minutes or until thickened.
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